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Browsing by Subject "Seafood -- Preservation"

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Browsing by Subject "Seafood -- Preservation"

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  • Application of ozone as a disinfectant for commercially processed seafood 
    Hansen, Jenny K. (2002-05-20)
    Pacific oysters (Crassostrea gigas), Alaska pink salmon (Oncorynchus gorbuscha) roe and chum salmon (Oncorynchus keta) fillets were treated with aqueous ozone in both pilot plant and commercial settings to determine it ...
  • Canning seafood 
    Oregon State University. Extension Service; Washington State University. Cooperative Extension Service; University of Idaho. Cooperative Extension Service; Raab, Carolyn A,; United States. Dept. of Agriculture ([Covallis, Or.] : Oregon State University Extension Service, Washington State University Cooperative Extension Service, University of Idaho Cooperative Extension Service, and U.S. Dept. of Agriculture, 1981-03)
  • Canning seafood 
    Oregon State University. Extension Service; Washington State University. Cooperative Extension Service; University of Idaho. Cooperative Extension Service; Raab, Carolyn A.; United States. Dept. of Agriculture ([Covallis, Or.] : Oregon State University Extension Service, Washington State University Cooperative Extension Service, University of Idaho Cooperative Extension Service, and U.S. Dept. of Agriculture, 1979-08)
  • Canning seafood 
    Oregon State University. Extension Service; Pacific Northwest Cooperative Extension; Raab, Carolyn A. ([Covallis, Or.] : Oregon State University Extension Service, 2011-11)
    Provides research-tested processing recommendations for various types of seafood. Gives step-by-step instructions for canning tuna, all other fish, whole and minced clams, crab, oysters, and shrimp. Includes information ...
  • Experimental and mathematical procedures for the estimation of shelf-life : application to temperature-abused chilled seafood 
    Almonacid-Merino, Sergio Felipe (1992-08-24)
    The validation and potential use of mathematical models to estimate the shelf-life of refrigerated food exposed to temperature abuse and basing such estimations on microbial growth was analyzed. Combined heat transfer, ...
  • Life begins at 40⁰ F : how to use a seafood-handler's thermometer 
    Oregon State University. Extension Service/Sea Grant Marine Advisory Program; Davidson, William D. ([Corvallis, Or.] : Oregon State University Extension Service, Sea Grant Marine Advisory Program, 1975-09)
  • Preservation of seafoods 
    Harvey, E. W. (Edward Winslow), 1911-; Oregon State College. Agricultural Experiment Station ([Corvallis, Or.] : Oregon State System of Higher Education, Agricultural Experiment Station, Oregon State College, 1944-07)
  • Preservation of seafoods 
    Harvey, E. W. (Edward Winslow), 1911-; Oregon State College. Agricultural Experiment Station ([Corvallis, Or.] : Oregon State System of Higher Education, Agricultural Experiment Station, Oregon State Agricultural College, 1948-03)

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